CN103082019A - Double-protein goat cheese and preparation method thereof - Google Patents
Double-protein goat cheese and preparation method thereof Download PDFInfo
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- CN103082019A CN103082019A CN2013100392111A CN201310039211A CN103082019A CN 103082019 A CN103082019 A CN 103082019A CN 2013100392111 A CN2013100392111 A CN 2013100392111A CN 201310039211 A CN201310039211 A CN 201310039211A CN 103082019 A CN103082019 A CN 103082019A
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Abstract
The invention discloses double-protein goat cheese. The cheese is prepared from raw materials including soybeans and goat milk, wherein soybean milk is obtained through grinding the soybeans, and the goat milk is fresh. The double-protein goat cheese consists of the following ingredients according to mass percent: 87.5%-92.5% of the fresh goat milk, 2.5%-7.5% of the soybean milk, 1%-1.5% of a leavening agent, 0.005%-0.02% of Cacl2, 0.3%-0.5% of transglutaminase, 0.1%-0.3% of chymosin and 1%-3% of salt. China has rich soybean resources, soybean products have a long history, but goat milk resources are not sufficient and high in cost. According to the cheese, the soybean milk substitutes part of the goat milk, so that the cheese cost can be lowered, animal and plant nutrition is complementary with each other, particularly, the animal and plant proteins are complementary with each other, and moreover, the flavor of the goat cheese can be changed to be better fit for the tastes of users.
Description
Technical field
The present invention relates to the food-making technology field, relate in particular to a kind of double protein goat milk junket and preparation method thereof.
Background technology
The advantages such as goat milk is nutritious with it, be easy to absorb are regarded as the elaboration in dairy products, be called as " king in milk ", be generally acknowledge in the world near the dairy products of people's milk, it is the nutrient excellent product of modern humans's health, goat milk junket has kept fat, casein, the fat-soluble vitamin and calcareous of goat milk, is liked by people because it has abundant nutriment.But domestic goat milk resource-constrained, cost is higher.China's soybean resource is abundant, and its goods are with a long history.So, the present invention aims to provide a kind of with the alternative goat milk of part soya-bean milk, not only can reduce the cost of cheese, make simultaneously animals and plants nutrition obtain complementation, especially the complementation of plant animal protein, and can change the local flavor of goat milk junket, make it more appropriate to a kind of double protein goat milk junket and preparation method thereof of people's mouthfeel.
Summary of the invention
Technical problem to be solved by this invention is, provides a kind of method easy, partly substitutes goat milk and animals and plants nutrition (especially animal/vegetable protein) with soya-bean milk and obtains complementary a kind of double protein goat milk junket and preparation method thereof.
For solving the problems of the technologies described above, the invention provides a kind of egg-pair goat milk junket, wherein, contain take soybean and goat milk as raw material and be prepared from, soybean selects high quality soybean to grind the Soybean Milk of rear gained, and goat milk is selected bright goat milk.
Described almond goat milk junket configures following component according to mass percent: bright goat milk 87.5%, soya-bean milk 12.5%, leavening 1-1.5%, Cacl
20.2 ‰, Transglutaminases 0.5%, renin 0.1-0.3%, salt 1-3%.
Perhaps, according to the following component of mass percent configuration: bright goat milk 90%, soya-bean milk 10%, leavening 1-1.5%, Cacl
20.15 ‰, Transglutaminases 0.4%, renin 0.1-0.3%, salt 1-3%.
Perhaps, according to the following component of mass percent configuration: bright goat milk 92.5%, soya-bean milk 7.5%, leavening 1-1.5%, Cacl
20.05 ‰, Transglutaminases 0.3%, renin 0.1-0.3%, salt 1-3%.
Purpose to better implement the present invention the invention also discloses a kind of preparation method of double protein goat milk junket, wherein, comprises the steps:
A. the step of the preparation of soya-bean milk:
The step of B, preparation double protein goat milk junket;
Wherein, the A step further comprises the steps:
(1), get high quality soybean; 25 ℃ of clear water soaked 8-12 hour;
(2), wear into soya-bean milk with 1: 7 ratio of beans water with colloid mill, cooling standby after 90 ℃ of-95 ℃ of 15min go out the enzyme sterilization;
The B step further comprises the steps:
Batching: with soya-bean milk and bright goat milk mixing according to the above ratio; By pasteurization machine, sterilization temperature be 75 degrees centigrade 15 seconds;
Cooling; Raw material milk after sterilization is cooled to 32-36 degree centigrade at cheese vat;
Caseous fermentation; Add bacterial classification and, calcium chloride, renin, Transglutaminases, fermentation time is about 1 hour, 30-40 minute curdled milk time;
Cutting, stirring: ziega is cut to 2.5-4 centimetre of size stirred simultaneously 5-10 minute;
Discharge whey, heap wine; Be expelled to the whey tank car after stirring.In discharge process, discharge the whey of 1/3 part of milk total amount from the whey tank car; In a moment all whey is discharged the cheese piece is standing;
Squeezing moulding: the ziega after the emptying whey is put into square dies squeezing moulding;
Salt soaks: shaped article is put into 0-4 ℃ of salt solution cooling salt soak;
Packing: the product control water final vacuum packing after lowering the temperature, vacuum 0.1mpa.
After fermentation is ripe: packaged cheese is put into freezer, and refrigerated storage temperature is 2-6 degree centigrade, is finished product after ripe 6 months.
In the step of caseous fermentation, the bacterial classification that need to add be between Lactobacillus casei, lactococcus lactis subsp, Lactococcus lactis subsp. lactis or they two kinds mixed by 1: 1, the renin that adds is animal trypsase, plant rennet, animal pepsin or microbial rennet.
In described salting step, select to be salt.
It is primary raw material that the present invention selects fresh goat milk and soybean, and proportioning is simple, and method is easy, and products obtained therefrom is nutritious, has realized the animals and plants nutrition complement, has especially realized the complementation of animal/vegetable protein.
The specific embodiment
Double protein goat milk junket of the present invention is prepared from take soybean and fresh goat milk as raw material, and soya-bean milk is selected the soya-bean milk of high quality soybean gained after colloid mill grinds, and goat milk is selected bright goat milk.
This double protein goat milk junket configures following component according to mass percent:
Bright goat milk 87.5%, soya-bean milk 12.5%, leavening 1-1.5%, Cacl
20.2 ‰, Transglutaminases 0.5%, renin 0.1-0.3%, salt 1-3%.
Perhaps, according to the following component of mass percent configuration:
Bright goat milk 90%, soya-bean milk 10%, leavening 1-1.5%,, Cacl
20.15 ‰, Transglutaminases 0.4% renin 0.1-0.3%, salt 1-3%.
Perhaps, according to the following component of mass percent configuration:
Bright goat milk 92.5%, soya-bean milk 7.5%, leavening 1-1.5%, Cacl
20.05 ‰, Transglutaminases 0.3%, renin 0.1-0.3%, salt 1-3%.
The preparation method of this double protein goat milk junket:
The preparation of Soybean Milk
↓ add
Raw material sheep breast → pasteurize → cooling → interpolation leavening → add calcium chloride → add Transglutaminases, renin → grumeleuse cuts → stirs → heat → discharge whey → heap and make → squeezing moulding → salt marsh → packing → after fermentation maturation → finished product.
Specifically, operation as follows:
A. the step of the preparation of soya-bean milk:
The step of B, preparation double protein goat milk junket;
Wherein, the A step further comprises the steps:
(1), get high quality soybean; 25 ℃ of clear water soaked 8-12 hour;
(2), wear into soya-bean milk with 1: 7 ratio of beans water with colloid mill, cooling standby after 90 ℃ of-95 ℃ of 15min go out the enzyme sterilization;
The B step further comprises the steps:
Batching: with soya-bean milk and bright goat milk mixing according to the above ratio; By pasteurization machine, sterilization temperature be 75 degrees centigrade 15 seconds;
Cooling; Raw material milk after sterilization is cooled to 32-36 degree centigrade at cheese vat;
Caseous fermentation; Add bacterial classification and, calcium chloride, Transglutaminases, renin, fermentation time is about 1 hour, 30-40 minute curdled milk time;
Cutting, stirring: ziega is cut to 2.5-4 centimetre of size stirred simultaneously 5-10 minute;
Discharge whey, heap wine; Be expelled to the whey tank car after stirring.In discharge process, discharge the whey of 1/3 part of milk total amount from the whey tank car; In a moment all whey is discharged the cheese piece is standing;
Squeezing moulding: the ziega after the emptying whey is put into square dies squeezing moulding;
Salt soaks: shaped article is put into 0-4 ℃ of salt solution cooling salt soak;
Packing: the product control water final vacuum packing after lowering the temperature, vacuum 0.1mpa.
After fermentation is ripe: packaged cheese is put into freezer, and refrigerated storage temperature is 2-6 degree centigrade, is finished product after ripe 6 months.
In the step of caseous fermentation, the bacterial classification that need to add be between Lactobacillus casei, lactococcus lactis subsp, Lactococcus lactis subsp. lactis or they two kinds mixed by 1: 1, the renin that adds is animal trypsase, plant rennet, animal pepsin or microbial rennet.
In described salting step, select to be salt.
Embodiment 1:
Formula: soya-bean milk 7.5%, bright goat milk 92.5%, Cacl
20.05 ‰, Transglutaminases 0.3%.
(1) preparation soya-bean milk:
(1), get high quality soybean; 25 ℃ of clear water soaked 8-12 hour;
(2), wear into soya-bean milk with 1: 7 ratio of beans water with colloid mill, cooling standby after 90 ℃ of-95 ℃ of 15min go out the enzyme sterilization;
(2) production of double protein goat milk junket:
The soya-bean milk 7.5% that above-mentioned system is made mixes with 92.5% bright goat milk, through pasteurize, cooling, add leavening, add calcium chloride, Transglutaminases, rennet curdling, grumeleuse cut, stir, heat, discharge whey, heap is made, squeezing moulding, salt marsh, packing, after fermentation maturation are finished product
1, batching: with soya-bean milk and bright goat milk mixing according to the above ratio; By pasteurization machine, sterilization temperature be 75 degrees centigrade 15 seconds.
2, cooling; Raw material milk after sterilization is cooled to 32-36 degree centigrade at cheese vat.
3, caseous fermentation; Add bacterial classification, add calcium chloride, Transglutaminases, renin, fermentation time is about 1 hour, 30-40 minute curdled milk time.
4, cutting, stirring: ziega is cut to 2.5-4 centimetre of size stirred simultaneously 5-10 minute.
5, discharge whey, heap wine; Be expelled to the whey tank car after stirring.In discharge process, discharge the whey of 1/3 part of milk total amount from the whey tank car.In a moment all whey is discharged the cheese piece is standing.
6, squeezing moulding: the ziega after the emptying whey is put into square dies squeezing moulding.
7, salt soaks: shaped article is put into 0-4 ℃ of salt solution cooling salt soak;
8, packing: the product control water final vacuum packing after lowering the temperature, vacuum 0.1mpa.
9, after fermentation is ripe: packaged cheese is put into freezer (2-6 ℃) be finished product in ripe 6 months.
In the caseous fermentation step, the bacterial classification that need to add be between Lactobacillus casei, Lactobacillus casei, lactococcus lactis subsp, Lactococcus lactis subsp. lactis or they two kinds mixed by 1: 1, the renin that adds is animal trypsase, plant rennet, animal pepsin or microbial rennet.
In the step of salt marsh, the salt of selecting is salt.
Embodiment 2:
Formula: soya-bean milk 10%, bright goat milk 90%, Cacl
20.15 ‰, Transglutaminases 0.4%.
(1) preparation soya-bean milk:
(1), get high quality soybean; 25 ℃ of clear water soaked 8-12 hour;
(2), wear into soya-bean milk with 1: 7 ratio of beans water with colloid mill, cooling standby after 90 ℃ of-95 ℃ of 15min go out the enzyme sterilization;
(2) production of double protein goat milk junket:
The soya-bean milk 10% that above-mentioned system is made mixes with 90% bright goat milk, through pasteurize, cooling, add leavening, add calcium chloride, Transglutaminases, rennet curdling, grumeleuse cut, stir, heat, discharge whey, heap is made, squeezing moulding, salt marsh, packing, after fermentation maturation are finished product
1, batching: with soya-bean milk and bright goat milk mixing according to the above ratio; By pasteurization machine, sterilization temperature be 75 degrees centigrade 15 seconds.
2, cooling; Raw material milk after sterilization is cooled to 32-36 degree centigrade at cheese vat.
3, caseous fermentation; Add bacterial classification, add calcium chloride, Transglutaminases, renin (bacterial classification 1%, enzyme 1 ‰), fermentation time is about 1 hour, 30-40 minute curdled milk time.
4, cutting, stirring: ziega is cut to 2.5-4 centimetre of size stirred simultaneously 5-10 minute.
5, discharge whey, heap wine; Be expelled to the whey tank car after stirring.In discharge process, discharge the whey of 1/3 part of milk total amount from the whey tank car.In a moment all whey is discharged the cheese piece is standing.
6, squeezing moulding: the ziega after the emptying whey is put into square dies squeezing moulding.
7, salt soaks: shaped article is put into 0-4 ℃ of salt solution cooling salt soak;
8, packing: the product control water final vacuum packing after lowering the temperature, vacuum 0.1mpa.
9, after fermentation is ripe: packaged cheese is put into freezer (2-6 ℃) be finished product in ripe 6 months.
In the caseous fermentation step, the bacterial classification that need to add be between Lactobacillus casei, Lactobacillus casei, lactococcus lactis subsp, Lactococcus lactis subsp. lactis or they two kinds mixed by 1: 1, the renin that adds is animal trypsase, plant rennet, animal pepsin or microbial rennet.
In the step of salt marsh, the salt of selecting is salt.
Embodiment 3:
Formula: soya-bean milk 12.5%, bright goat milk 87.5%, Cacl
20.2 ‰, Transglutaminases 0.5%.
(1) preparation soya-bean milk:
(1), get high quality soybean; 25 ℃ of clear water soaked 8-12 hour;
(2), wear into soya-bean milk with 1: 7 ratio of beans water with colloid mill, cooling standby after 90 ℃ of-95 ℃ of 15min go out the enzyme sterilization;
(2) production of double protein goat milk junket:
The soya-bean milk 7.5% that above-mentioned system is made mixes with 92.5% bright goat milk, through pasteurize, cooling, add leavening, add calcium chloride, Transglutaminases, rennet curdling, grumeleuse cut, stir, heat, discharge whey, heap is made, squeezing moulding, salt marsh, packing, after fermentation maturation are finished product
1, batching: with soya-bean milk and bright goat milk mixing according to the above ratio; By pasteurization machine, sterilization temperature be 75 degrees centigrade 15 seconds.
2, cooling; Raw material milk after sterilization is cooled to 32-36 degree centigrade at cheese vat.
3, caseous fermentation; Add bacterial classification, add calcium chloride, Transglutaminases, renin (bacterial classification 1%, enzyme 1 ‰), fermentation time is about 1 hour, 30-40 minute curdled milk time.
4, cutting, stirring: ziega is cut to 2.5-4 centimetre of size stirred simultaneously 5-10 minute.
5, discharge whey, heap wine; Be expelled to the whey tank car after stirring.In discharge process, discharge the whey of 1/3 part of milk total amount from the whey tank car.In a moment all whey is discharged the cheese piece is standing.
6, squeezing moulding: the ziega after the emptying whey is put into square dies squeezing moulding.
7, salt soaks: shaped article is put into 0-4 ℃ of salt solution cooling salt soak;
8, packing: the product control water final vacuum packing after lowering the temperature, vacuum 0.1mpa.
9, after fermentation is ripe: packaged cheese is put into freezer (2-6 ℃) be finished product in ripe 6 months.
In the caseous fermentation step, the bacterial classification that need to add be between Lactobacillus casei, Lactobacillus casei, lactococcus lactis subsp, Lactococcus lactis subsp. lactis or they two kinds mixed by 1: 1, the renin that adds is animal trypsase, plant rennet, animal pepsin or microbial rennet.
In the step of salt marsh, the salt of selecting is salt.
The present invention selects goat milk as primary raw material, because dry, heat: goat milk dry matter content and milk are substantially close or slightly higher.The heat of every kilogram of goat milk is than high 210 kilojoules of milk.Fat: the goat milk fat content is 3.6%-4.5%, fat globule diameter 2 microns left and right, and the butterfat bulb diameter is the 3-4 micron.Goat milk is rich in SCFA, and rudimentary volatile fatty acid accounts for 25% left and right of all content of fatty acid, in milk less than 10%.Goat milk fat globule diameter is little, and it is is easily digested and assimilated.Protein: sheep milk protein is mainly casein and lactalbumin.Goat milk, milk, human milk three's casein and the ratio of lactalbumin are roughly 75: 25 (goat milk), 85: 15 (milk), 60: 40 (human milk).As seen goat milk is lower than milk casein content, and protein content of whey is high, approaches with people's milk.Casein can form larger coagulum under the effect of hydrochloric acid in gastric juice, more high protein digestion is lower for its content, so the digestibility of sheep milk protein is higher than milk.Mineral matter: the goat milk content of mineral substances is 0.86%, and is higher by 0.14% than milk.The element that goat milk is higher than milk level is mainly calcium, phosphorus, potassium, magnesium, chlorine and manganese etc.Vitamin: prove after deliberation, the total amount of 10 kinds of main vitamins that every 100 gram goat milk are contained is 780 micrograms.In goat milk, the content of vitamin A, vitamin B1, vitamin B2, vitamin C, pantothenic acid and niacin all can satisfy baby's needs.Acidity, resiliency: the natural acidity (11.46) of goat milk is lower than the natural acidity (13.69) of milk, and hydrogen ion concentration is respectively 190.5 and 239.9 and receives and rub/liter (PH6.72 and 6.62).The main buffer composition of goat milk is protein-based and phosphoric acid salt.The superior shock-absorbing capacity of goat milk makes it to become the ultimate food for the treatment of gastric ulcer.Cholesterol: every 100 gram goat milk cholesterol levels are the 10-13 milligram, and every 100 gram human milks can reach 20 milligrams.Goat milk low content cholesterol has certain meaning to artery sclerosis and the hypertensive incidence of disease that reduces the people.Nucleic acid: goat milk is all higher than nucleic acid (DNA and the ribonucleic acid) content of milk and human milk.The base unit that consists of nucleic acid is nucleotides, and in the nucleotides of goat milk, the content of atriphos (ATP) is quite a lot of.Nucleic acid is the basic composition material of cell, and it occupies extremely important status in the vital movement of biology.
Therefore, it is primary raw material that the present invention selects goat milk, and method is easy, not only can reduce the cost of goat milk junket, make simultaneously animals and plants nutrition obtain complementation, especially the complementation of plant animal protein, and can change the local flavor of goat milk junket, make it more appropriate to people's mouthfeel.。
Claims (5)
1. a double protein goat milk junket, is characterized in that, contains take soybean and goat milk as raw material to be prepared from, and soybean is selected the soya-bean milk of high quality soybean gained after colloid mill grinds, and goat milk is selected bright goat milk.
2. double protein goat milk junket according to claim 1, is characterized in that, according to the following component of mass percent configuration:
Bright goat milk 87.5%, soya-bean milk 12.5%, leavening 1-1.5%, Cacl
20.2 ‰, Transglutaminases 0.5%, renin 0.1-0.3%, salt 1-3%.
3. double protein goat milk junket according to claim 2, is characterized in that, according to the following component of mass percent configuration:
Bright goat milk 90%, soya-bean milk 10%, leavening 1-1.5%, Cacl
20.15 ‰, Transglutaminases 0.4%, renin 0.1-0.3%, salt 1-3%.
4. almond goat milk junket according to claim 2, is characterized in that, according to the following component of mass percent configuration:
Bright goat milk 92.5%, soya-bean milk 7.5%, leavening 1-1.5%, Cacl
20.05 ‰, Transglutaminases 0.3%, renin 0.1-0.3%, salt 1-3%.
One kind as arbitrary in claim 1-4 as described in the preparation method of double protein goat milk junket, it is characterized in that, comprise the steps:
A. the step of the preparation of soya-bean milk:
The step of B, preparation double protein goat milk junket;
Wherein, the A step further comprises the steps:
(1), get high quality soybean; 25 ℃ of clear water soaked 8-12 hour;
(2), wear into soya-bean milk with beans water 1:7 ratio with colloid mill, cooling standby after 90 ℃ of one 95 ℃ of 15min go out the enzyme sterilization;
The B step further comprises the steps:
Batching: with soya-bean milk and bright goat milk mixing according to the above ratio; By pasteurization machine, sterilization temperature be 75 degrees centigrade 15 seconds;
Cooling; Raw material milk after sterilization is cooled to 32-36 degree centigrade at cheese vat;
Caseous fermentation; Add bacterial classification and, calcium chloride, Transglutaminases, renin, fermentation time is about 1 hour, 30-40 minute curdled milk time;
Cutting, stirring: ziega is cut to 2.5-4 centimetre of size stirred simultaneously 5-10 minute;
Discharge whey, heap wine; Be expelled to the whey tank car after stirring.In discharge process, discharge the whey of 1/3 part of milk total amount from the whey tank car; In a moment all whey is discharged the cheese piece is standing;
Squeezing moulding: the ziega after the emptying whey is put into square dies squeezing moulding;
Salt soaks: shaped article is put into 0-4 ℃ of salt solution cooling salt soak;
Packing: the product control water final vacuum packing after lowering the temperature, vacuum 0.1mpa.
After fermentation is ripe: packaged cheese is put into freezer, and refrigerated storage temperature is 2-6 degree centigrade, is finished product after ripe 6 months.
In the step of caseous fermentation, the bacterial classification that need to add be between Lactobacillus casei, lactococcus lactis subsp, Lactococcus lactis subsp. lactis or they two kinds mixed by 1: 1, the renin that adds is animal trypsase, plant rennet, animal pepsin or microbial rennet.
In described salting step, select to be salt.
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| CN106165727A (en) * | 2015-05-18 | 2016-11-30 | Dmk德意志牛奶股份有限公司 | Solid-state protein matter goods |
| CN108064970A (en) * | 2018-01-10 | 2018-05-25 | 惠安县泽元贸易商行 | A kind of almond pine nut soya bean slurry cheese of zero cholesterol, trans-fatty acid-free |
| CN108576240A (en) * | 2018-05-03 | 2018-09-28 | 北京工商大学 | A kind of nut taste makes traditional cheese and its manufacture craft again |
| CN109463509A (en) * | 2018-12-13 | 2019-03-15 | 新疆旺源生物科技集团有限公司 | A kind of camel cheese sugar and preparation method thereof |
| CN109805103A (en) * | 2019-04-10 | 2019-05-28 | 湖北万禾源豆奶制品有限公司 | A kind of fermented soybean milk preparation method rich in animal protein |
| CN109997925A (en) * | 2019-03-28 | 2019-07-12 | 内蒙古蒙牛乳业（集团）股份有限公司 | Monascus cheese fermented bean curd and preparation method thereof |
| CN110313523A (en) * | 2019-07-17 | 2019-10-11 | 南江县太子洞食品有限公司 | A kind of production method of ultra micro hedgehog hydnum mushroom powder bean curd cheese |
| CN113875823A (en) * | 2021-10-20 | 2022-01-04 | 江南大学 | Preparation method of special flavor goat fresh cheese |
| CN115736025A (en) * | 2022-10-28 | 2023-03-07 | 江苏卫岗乳品研究院有限公司 | High-quality cheese based on reconstituted milk fermentation technology and preparation method thereof |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106165727A (en) * | 2015-05-18 | 2016-11-30 | Dmk德意志牛奶股份有限公司 | Solid-state protein matter goods |
| CN108064970A (en) * | 2018-01-10 | 2018-05-25 | 惠安县泽元贸易商行 | A kind of almond pine nut soya bean slurry cheese of zero cholesterol, trans-fatty acid-free |
| CN108576240A (en) * | 2018-05-03 | 2018-09-28 | 北京工商大学 | A kind of nut taste makes traditional cheese and its manufacture craft again |
| CN108576240B (en) * | 2018-05-03 | 2021-06-11 | 北京工商大学 | Nut-flavor reproduced traditional cheese and preparation process thereof |
| CN109463509A (en) * | 2018-12-13 | 2019-03-15 | 新疆旺源生物科技集团有限公司 | A kind of camel cheese sugar and preparation method thereof |
| CN109997925A (en) * | 2019-03-28 | 2019-07-12 | 内蒙古蒙牛乳业（集团）股份有限公司 | Monascus cheese fermented bean curd and preparation method thereof |
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| CN110313523A (en) * | 2019-07-17 | 2019-10-11 | 南江县太子洞食品有限公司 | A kind of production method of ultra micro hedgehog hydnum mushroom powder bean curd cheese |
| CN113875823A (en) * | 2021-10-20 | 2022-01-04 | 江南大学 | Preparation method of special flavor goat fresh cheese |
| CN115736025A (en) * | 2022-10-28 | 2023-03-07 | 江苏卫岗乳品研究院有限公司 | High-quality cheese based on reconstituted milk fermentation technology and preparation method thereof |
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Application publication date: 20130508 |